Friday, October 07, 2011

Cupcakes for the week-end?

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting recipe
24 servings
What You Need
1 pkg. (2-layer size) spice cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 can (15 oz.) pumpkin
1/4 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1-1/2 tsp. ground cinnamon

HEAT oven to 350ºF.

BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.

BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.

BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store in refrigerator.

I want to try these, they sound good to me, it's a Kraft food recipe.


Lady Di Tn said...

Sounds like the best way to use pumpkin. Peace

Arkansas Patti said...

I adore anything pumpkin. Sounds good.

Margaret Cloud said...

Thanks for this, sounds good and worth a try. Have a nice week.